Potato Starch Substitutes
If you need to substitute potato starch, look no further! We have compiled a list of alternatives in several different applications. You can use these substitutes interchangeably with potato starch in all recipes according to the amount required and the desired consistency.
Let’s get into it! 🙂
- Potato Starch Substitutes
- Our List of the best potato starch replacements
- Potato Starch Alternatives for Gluten-Free Baking
Our List of the best potato starch replacements
1. Sweet Rice Flour
One of the most commonly used substitutes for potato starch is sweet rice flour (also known as glutinous rice flour or mochi flour). You can use this in any recipe that calls for potato starch or wheat flour. Remember, though, that it might make cakes a little too sweet if you substitute it with equal parts. Furthermore, this flour has a delicate texture and works best in recipes that do not heavily handle it.
Sweet rice flour is great for gluten-free baking since it has similar properties to wheat flour. This means that it can create a stable batter or dough and is perfect for baking bread and cakes. The light texture makes sweet rice flour especially useful in baked goods such as mochi, which are soft and airy.
Another potato starch alternative that you might want to use is cornstarch. You may already have this ingredient in your kitchen cabinet. Cornstarch is a fine white powder that we use to thicken sauces, gravies, and puddings. It works the same way as potato starch.
Some people assume that cornstarch will make food soggy, so why is it suitable for frying? The answer to this question lies in its ability to absorb oil. When you use cornstarch as a thickener and add it to your sauce or gravy after cooking, it will absorb some fat and flavor. Cornstarch is also a great thickening agent for sauces that are made with juices from boiling meats.
3. Ground Flaxseeds
Ground flaxseeds can be used as a potato starch substitute in some cases. Because flaxseeds are prone to absorbing liquids, you should not use them for baking bread or cakes that require gluten-free batters. Instead, they can make great egg replacers and thickeners in puddings and smoothies. Flax seeds absorb up to 10 times their weight in water.
To use flax seeds in baking, grind them into a fine powder and mix one tablespoon of ground flax seeds with three tablespoons of water and let it sit for 10 minutes. The mixture will become gooey and gelatinous like egg whites. You can add this to your batter or dough before baking.
4. Arrowroot Flour
Arrowroot is another alternative to potato starch. This ingredient is derived from the dried root of a tropical plant and can be used as a thickening agent in sauces, gravies, pie fillings, or as a substitute in baking.
Because arrowroot is derived from a vegetable source, it is identical to cornstarch in cooking and baking properties. The ratio of arrowroot to cornstarch is 1:1.
We love baking with arrowroot because it bakes into cakes and bread with a soft crumb that is perfect for frosting. Arrowroot flour makes an excellent thickening agent for sauces made with citrus juice – like orange marmalade or lemon chicken. You can also use it to thicken gravy as well as soups and stews.
5. Almond Flour
Almond flour can be used as a potato starch substitute in most recipes. It has a sweet, nutty flavor and is an excellent alternative to rice flour or cornstarch. Like rice flour, you can also use it to thicken sauces and gravies before they are served.
Any recipe that calls for potato starch or cornstarch can be made with almond flour instead. Although you may find the texture is slightly different than when you use potato starch or cornstarch, this will not affect your finished dish in any way.
The ratio of almond flour to potato starch or cornstarch is 1:1. This can vary depending on the type of recipe and how heavy-handed you are with your ingredients. We like it in baking for brownies, cookies, and cakes that are very moist. The nutty flavor adds something great every time!
6. Coconut Flour
Coconut flour is a great alternative thickening agent that’s suitable for most recipes. It does not thicken as well as potato starch, but since it has a bit of coconut flavor to it, you might enjoy the results!
It produces dense and chewy results in chocolate brownies or low-carb zucchini bread. Coconut flour is also a great thickening agent for puddings and sauces – like creamy coconut milk sauces. It’s also perfect for making low-carb breakfast bars that can be eaten during the day to help keep energy levels up.
Coconut flour works excellent in breading for chicken, fish, and vegetables. It’s also great to use when coating meats before baking or grilling because it sticks well. Any recipe that asks for potato starch can be made using coconut flour instead of following the same rules for cornstarch or wheat flour.
7. Ground Matzo Meal
If you are looking for a substitute for potato starch that is used in Passover cooking, ground matzo meal is the best option. It is kosher and contains no wheat or gluten, making it perfect for anyone with food allergies.
Ground matzo can also be used as a thickening agent – although if it will not thicken with the same quality as potato starch. This can be a good thing because it adds to the flavor of your foods. It’s great for thickening orange marmalade, lemon sauces, and puddings. It is also great for making matzo balls – mix with eggs and add to your chicken soup.
8. Wheat Flour
We use a lot of wheat flour in our kitchen to thicken sauces and gravies for dinner. It works great every time and can be substituted for potato starch or cornstarch at a ratio of 1:1. However, you should know there are some downsides to using flour as a thickener.
You first need to make sure you whisk it thoroughly with your other ingredients. If you do not mix the flour properly, it will clump and cause lumps in your food that are hard to chew. This makes a meal that isn’t enjoyable for anyone. Secondly, this alternative is not as easy to dissolve as cornstarch or potato starch. This can take some time to do – but the result is worth the wait.
9. Tapioca Flour
Tapioca flour is a great thickening agent because it comes pre-gelatinized, making liquids thicken quickly and efficiently when used with tapioca flour. It works very well in soups – like cream of mushroom or chicken noodle soup. You can also use this as a potato starch substitute for gravy, sauce, cereal, puddings, and applesauce.
Tapioca flour will not work in recipes that use uncooked eggs (like meringues or lemon meringue pies). It also cannot be used with acidic ingredients because otherwise, it can make your dish gummy.
10. Quinoa Flour
Quinoa flour is a perfect thickening agent for veggie soup, marinara sauce, or creamy sauces. It has a fairly neutral taste and blends well with other ingredients as well.
You can use quinoa flour to thicken gravy and sauces at a ratio of 1:1 – make sure you cook it on low heat to prevent lumps and get the best results. You can also use it as a thickener in pancakes, muffins, and cakes. It’s excellent for baking because it has protein in it!
If you need to thicken something quickly, quinoa flour will do the trick. This is perfect if you are cooking meals for friends or family coming over that same day.
11. Oat Flour
Oat flour is perfect for thickening sauces and gravies. You can also use it in baked goods or even as a coating for chicken. It works well with marinara sauce, cream soups, pasta sauce, and mashed potatoes. You can use is as a substitute for any recipe that asks for cornstarch – follow the ratios of 1:1.
Oat flour is also a satisfying alternative to other dry thickeners because it has fiber in it. Your body will feel more full after eating your meal if you use oat flour as a thickening agent instead of white rice flour or flax meal.
What does potato starch do in baking?
Potato starch is a great way to add moisture, crispness, and tenderness to baked foods. It works in sweet recipes like cookies or cakes as well as savory dishes like fried chicken or fish.
It helps baked goods by adding volume and texture while making them smoother on the palate. You can use potato starch as an alternative thickening agent to other gums and thickeners.
The most significant difference between potato starch and flour is that potato starch will give you a more fluffy texture in your final product. It helps baked goods be light, airy, and have an excellent mouthfeel.
What Is Potato Starch?
Potato starch is a form of thickening agent made by washing and grinding starchy potatoes. It’s flavorless and colorless, so it doesn’t alter the taste or appearance of your food when you use it to thicken your meals.
This thickener is often used in Chinese, East Indian, and Japanese cuisines. It’s great for adding to soups, sauces, gravies, or making bread and pastries that are chewy and moist.
Potatoes can be easily ground thanks to their softness – but it will take longer to grind them into a powder than wheat flours. It can be stored in your pantry or freezer for up to a year.
Many people like using potato starch as an alternative to cornstarch because it’s easy to digest and has no known side effects.
Potato Starch vs. Potato Flour
Using potato starch to thicken your food is much different than using potato flour. While both will work well, the difference is that one is a form of powder while the other has particles of fine granules in it.
For this reason, you can’t substitute potato flour with potato starch because they have different thickening properties. Otherwise, you will have a gritty texture in your dish that is probably not enjoyable to eat.
You should also note that potato flour is more expensive than regular potato starch, so you may want to use the two as a substitute for one another sparingly.
What Is Potato Starch Used For?
Potato starch has many uses in the kitchen. You can combine it with other ingredients to thicken soups, gravies, and puddings. People often use it to coat fish or chicken before it is baked or fried, and you can also use it as a thickener for fillings, sauces, breading, pie doughs, and creams.
People use potato starch for making sushi because it does not create lumps or have the same clumping properties as cornstarch. It is also used in combination with flour to make puddings, sauces, gravies, and pie fillings that are smooth yet thick.
Potato Starch Alternatives for Gluten-Free Baking
Gluten is a protein found in wheat, rye, barley, and oats. It’s the substance that gives bread its elastic texture – which is why people use it to make most baked goods.
Since many people react negatively to gluten, there are plenty of alternatives out there for those who want to enjoy their favorite gluten-free recipes. Sweet rice flour is especially good because it’s less gritty than other flour types used for baking. It has a sweet taste that reminds people of white rice.
Many people also use almond meal, amaranth flour, and tapioca flour in place of each other. They have similar properties but slightly different textures to them when used for baking. However, if you want a gluten-free thickening agent, you may want to try using cornstarch or arrowroot powder.